Another variation of the recipe, with rice added …looks good!
Amanda and I were talking about soups today. I suggested that she might like to try making this delicious and simple Turkish Red Lentil Soup. It is one of my favorite soups, and comes together very quickly without any extra steps of pureeing, putting through a sieve, or peeling lots of vegetables. Red lentils have a nice flavor and texture. They are generally available at natural foods stores, but you can also find red lentils in Indian groceries or in the Indian section of a large supermarket.
This recipe is from the New York Times, May 10, 1995. It accompanied an article about dishes being prepared for the James Beard Food Awards, for which a Mediterranean theme was planned. This soup, adapted from Sultan’s Kitchen restaurant in Boston, was on the menu. It is a great soup for a cold day.
Turkish Red Lentil Soup
2 cups red lentils
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